SHAPE: Slicer or sujihiki. A Japanese carving knife suitable for thin slicing.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This has then been clad with stainless steel meaning only the edge is susceptible to rust.

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: D shaped Macassar Ebony handles. These are designed for right handers but in my opinion a lefty should be ok as the handle.

LENGTH: 270mm in length.

MAKER: Ohishi, Niigata City, Japan

BEST FOR: Showing off.

SAUNDERS SAYS: "This range of knives is both beautiful and functional. The nakiri was one of the knives that got me into this profession and I have now owned one for quite a few years now."

The spec:

BLADE LENGTH: 270mm

OVERALL LENGTH: 412mm

BLADE HEIGHT: 36mm

THICKNESS AT HEEL: 4.3mm

These knives are hand-forged so there may be slight variations in measurements and finishes.